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MACARONI CHEESE

This is the shortcut version: no cheese sauce, but a gorgeously huge amount of cheese, bound with egg and evaporated milk. Yum.

Recipe posted by

Ingredients

  • Express Recipe
  • Nigella Recipe
  • Vegetarian
  • 250g macaroni
  • 250g mature Cheddar or red Leicester or a mixture of both
  • 250ml evaporated milk
  • 2 eggs
  • grating of fresh nutmeg
  • Salt and pepper

Method

Serves: 4

  1. Preheat the oven to 220°C/gas mark 7. Cook the macaroni according to the packet instructions, drain and then put back into the hot pan.
  2. While the pasta is cooking, put the cheese, evaporated milk, eggs and nutmeg in a processor and blitz to mix. Or grate the cheese and mix everything by hand.
  3. Pour the cheese sauce over the macaroni, stir well, and season with salt and pepper to taste.
  4. Tip into a 25.5cm-diameter dish (wide and shallow is best) and bake in the very hot oven for about 10-15 minutes, or until it is bubbling and blistering on top.
  5. Additional information - for vegetarians make sure the cheeses are made with vegetarin rennet.

Comments

  • How many eggs do you need? There are in the method and info but not the recipe. Looks lovely and I have some evaporated milk that is just sitting around and I thought this would be perfect.

    Posted by glitterysnails on 8th May 2011 at 14.43

  • This is even better with cream instead of evaporated milk. Full fat, of course!

    Posted by Glasgow10 on 26th Jul 2011 at 16.38

  • Looks divine :) !!!!

    Posted by Gibbons 2012 on 27th Sep 2011 at 18.11

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